- Jan 7, 2002
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Had this soup the other day for the first time. WOW!
Love it. Now I want to make some at home!
Tom kha gai (Lao: ຕົ້ມຂ່າໄກ່; Thai: ต้มข่าไก่, RTGS: tom kha kai, IPA: [tôm kʰàː kàj]), literally "chicken galangal soup") is a spicy hot soup in Laotian cuisine and Thai Cuisine. This soup is made with coconut milk, galangal, lemon grass and chicken. The fried chillies add a smoky flavor as well as texture, color and heat, but not so much that it overwhelms the soup. The key is to get a taste balance between the spices. Thai-style tom kha gai does not use dill weed, whereas Laotian-style tom kha gai usually contains "phak si" (dill weed), which is a common herb used in Laotian cuisine. The Thais' answer to dill weed (known in Thailand as "phak chi Lao", since its known as a Laotian herb) in Tom kha is coriander or cilantro ("phak chi" in Thai). There are other versions made with seafood (tom kha thale), mushroom (tom kha het), and tofu (tom kha taohu). All follow a similar recipe.
Ingredients:
Servings:
8 8 8Servings Size
Directions:
Prep Time: 1 1/4 hr
Total Time: 1 1/4 hr
Love it. Now I want to make some at home!
Tom kha gai (Lao: ຕົ້ມຂ່າໄກ່; Thai: ต้มข่าไก่, RTGS: tom kha kai, IPA: [tôm kʰàː kàj]), literally "chicken galangal soup") is a spicy hot soup in Laotian cuisine and Thai Cuisine. This soup is made with coconut milk, galangal, lemon grass and chicken. The fried chillies add a smoky flavor as well as texture, color and heat, but not so much that it overwhelms the soup. The key is to get a taste balance between the spices. Thai-style tom kha gai does not use dill weed, whereas Laotian-style tom kha gai usually contains "phak si" (dill weed), which is a common herb used in Laotian cuisine. The Thais' answer to dill weed (known in Thailand as "phak chi Lao", since its known as a Laotian herb) in Tom kha is coriander or cilantro ("phak chi" in Thai). There are other versions made with seafood (tom kha thale), mushroom (tom kha het), and tofu (tom kha taohu). All follow a similar recipe.
Ingredients:
Servings:
8 8 8Servings Size
Update
- 3 (13 1/2 ounce) cans low-sodium low-fat chicken broth
- 1 (13 1/2 ounce) can coconut milk (regular, not lite)
- 2 stalks lemongrass, sliced in large pieces
- 2 tablespoons fish sauce
- 1 tablespoon shrimp paste (use anchovy paste as a substitute)
- 1 tablespoon low sodium soy sauce
- 1 tablespoon white vinegar
- 3 limes, zest of
- 3 limes, juice of
- 3 serrano chili peppers, chopped
- 2 tablespoons ginger, julienned in fine,short 1/4 inch strips
- 4 cloves garlic, thinly sliced
- 2 tablespoons brown sugar
- 2 boneless skinless chicken breasts, cubed in very small pieces
- 8 ounces white mushrooms, sliced
- 1 bunch bok choy, chopped
- 2 tomatoes, diced
- 6 ounces bean thread noodles, presoaked in hot water
- 1 cup fresh cilantro, chopped (leave the stems in!)
- 1 -2 tablespoon lime juice, to taste (probably) Change Measurements: US | Metric
Directions:
Prep Time: 1 1/4 hr
Total Time: 1 1/4 hr
- 1 In 4qt or larger, heavy-bottomed pot, begin heating chicken broth and coconut milk on low-medium heat.
- 2 Add the other ingredients for the broth, down through the brown sugar, as you prepare them.
- 3 Bring broth to a slow simmer; never allow it to reach a rolling boil, and do not cover it at any time during cooking.
- 4 When broth is simmering, begin adding remaining ingredients starting with the chicken, as you prepare them in the order listed, stirring regularly.
- 5 Make sure the chicken is fully cooked by the time you add the cilantro--if you cube the chicken finely enough and use a normal length of time preparing the vegetables, this should not be an issue, but allow it to simmer a few extra minutes if necessary before adding the cilantro.
- 6 About a minute after adding the cilantro, taste the soup and add some additional lime juice as desired to punch up the flavor (maybe 1-2 T--don't overdo it!).
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